Breakfast Egg Muffins

Simple name, but these are full of flavour and super satisfying! ⁠

This recipe is a variation of a recipe that I found through Sarah Kleiner, the host of the Carnivore Yogi Podcast. Here’s a link to her original recipe.
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Great for when you're in a hurry, just make a batch (or two, or three!) ahead of time, freeze and then re-heat when you're ready!⁠
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They are super versatile and can be modified to suit your preferences.⁠
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My favourites include broccoli, feta & chicken, ham & cheddar or bacon and tomato. ⁠
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Sometimes I like them plain to use as a bun for a slider.  ⁠
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This recipe just uses the egg yolks, so they turn out light and fluffy! (Make sure to save the egg whites for other recipes) ⁠

Ingredients

• 8 egg yolks
• 1 tsp baking powder
• 2 tbsp melted fat (butter, bacon grease, coconut oil)

*Optional (Pre-cooked) diced ham, turkey, chicken, ground beef, broccoli

*Optional (Fresh) tomato, green onion, berries etc.


Directions
Preheat oven to 350.
Add all ingredients to a bowl. Mix well. Pour into greased muffin tins.
Bake for 12 minutes, or until inserted toothpick comes out clean.
Makes approximately 4 muffins.
 
 
Variations

• Use this batter in a waffle maker or mini loaf pan, adjust cooking time.